In Germany, white asparagus is regarded as “Königliches Gemüse” (lit.: the Royal Vegetable) and pursued by people once it’s on the market. Only harvested in spring, this high quality product is popular for its earthy, nutty flavor and aromatic taste as well as high nutrition.

Because of its short supply and high cost production process, white asparagus commands a much higher price than the green asparagus and achieves the fame as “edible ivory”. It has to be carefully covered under thick soil to prevent it from being exposed to sunlight and that there is no photosynthesis taking place to never give it a chance turning green.

As a symbol of spring in Germany, the arrival of mellow and tender white asparagus is a cause for national celebration. During its short season, roughly from the end of April into early July, most Germans eat asparagus as often as they can. Most typically it is savored with melted butter or sauce hollandaise accompanied by new potatoes and ham or prepared as a creamy soup.

From April 25, 2017 onwards, all three restaurants of Paulaner Bräuhaus Shanghai will offer traditional white asparagus dishes, which can be chosen from a small a la carte selection as long as supply lasts.